White Chocolate Strawberry Cake

This mousse cake is a showstopper that combines a rich, fluffy cake with a creamy, dreamy strawberry white chocolate mousse —ideal for when you want to impress, making every bite feel like a celebration.

Prep Time:

1 hour

Chill Time:

6 hours

Servings:

Difficulty:

Intermediate

Ingredients

Cake:

2 eggs
1 tsp vanilla extract
1 1/4 cups (310 mL) bleached all-purpose flour, sifted
1/2 cup (125 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) unsalted butter, cubed, softened
1/2 cup (125 mL) milk

Strawberry White Chocolate Mousse:

3 cups (750 mL) chopped fresh strawberries
1/2 cup (125 mL) granulated sugar, divided
1 tsp lemon zest
1 tbsp lemon juice
2 packets (each 2 ½ tsp) E.D.SMITH® Knox® gelatine
1/4 cup (60 mL) cold water
2 egg yolks
2 cups (500 mL) heavy or whipping (35%) cream, divided
8 oz (250 g) white chocolate, finely chopped
1 to 2 drops pink food colouring (optional)
1 cup (250 mL) halved fresh strawberries, for garnish

Tips

Try this mousse cake using raspberries or blueberries if preferred.

Directions

Cake:
1. Preheat oven to 350°F (180°C). Grease 10-inch (25 cm) round springform pan.
2. In small bowl, whisk together eggs and vanilla.
3. In large bowl, using electric mixer on medium speed, beat flour, sugar, baking powder, salt and butter until mixture resembles coarse meal, about 2 minutes. Beat in eggs mixture until combined. On low speed, gradually add milk until blended and smooth. Scrape batter into prepared pan; smooth top.
4. Bake for 25 to 30 minutes or until cake tester comes out clean. Let cake cool completely in pan on wire rack (do not remove from pan).
Strawberry White Chocolate Mousse:
5. Meanwhile, in blender, purée chopped strawberries, 1/4 cup (60 mL) sugar, lemon zest and lemon juice until smooth. Strain through fine-mesh sieve into bowl to remove seeds (you should have about 2 cups/500 mL). Transfer ½ cup (125 mL) strawberry purée to another small bowl and set aside.
6. Sprinkle 2 tsp (10 mL) gelatine into remaining 1½ cups (375 mL) strawberry purée.
7. In small saucepan, sprinkle remaining gelatine into 1/4 cup (60 mL) water; let stand for 1 minute. Whisk in egg yolks, ½ cup (125 mL) cream and remaining 1/4 cup (60 mL) sugar.
8. Melt mixture over medium heat. Cook, stirring, for 5 to 7 minutes or until mixture is thick enough to coat back of spoon. Remove from heat. Add chopped chocolate and stir until chocolate is melted and smooth. Transfer to another large bowl. Stir in reserved 1/2 cup (125 mL) strawberry purée and let cool to room temperature.
9. In medium bowl, using electric mixer, whip remaining 1 1/2 cups (375 mL) cream until stiff peaks form. Gently fold whipped cream into white chocolate mixture. If using, fold in pink food coloring to reach desired hue.
10. Spoon mousse mixture over cake; smooth top. Chill in refrigerator for 2 to 4 hours or until mousse is set.
11. Meanwhile, transfer reserved 1½ cups (375 mL) strawberry purée with gelatine to another small saucepan set over medium-low heat. Heat mixture until warmed and gelatine granules are dissolved. Let cool to room temperature.
12. Pour mixture over chilled mousse layer in springform pan. Swirl pan to spread gently over top. Chill in refrigerator for 3 to 4 hours or until topping and mousse are completely set (overnight is best).
13. To serve, run a knife around edge of pan and remove ring. Garnish top with fresh strawberries.